Invaluable bibliographies and suggestions for further reading for each article aid research

Cross-references and an analytical index

The Oxford Encyclopedia of Food and Drink in America

3-Volume Set

Second Edition

Editor-in-chief: Andrew Smith

Description

The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine.

In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regional cuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to
new crazes for such cuisines as Southwestern sushi and Filipino hamburgers.

These timely trends and topics have been newly incorporated into the new edition of The Encyclopedia, adding one volume and over 300 new entries on these and other subjects such as food science and nutrition, molecular gastronomy, genetically-modified foods, food controversies, regional foods, the volatile nature of food prices, and food traditions of major American cities. Entries from The Oxford Companion to American Food and Drink have also been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisited for updating.

The Oxford Encyclopedia of Food and Drink in America

3-Volume Set

Editor-in-chief: Andrew Smith

Table of Contents

See attached list of articles.

The Oxford Encyclopedia of Food and Drink in America

3-Volume Set

Second Edition

Editor-in-chief: Andrew Smith

Author Information

Andrew F. Smith teaches culinary history and professional food writing at The New School University in Manhattan. He serves as a consultant to several food television productions (airing on the History Channel and the Food Network), and is the General Editor for the University of Illinois Press' Food Series. He has written several books on food, including The Tomato in America, Pure Ketchup, and Popped Culture: A Social History of Popcorn in America.

Contributors:

Editor in Chief: Andrew F. Smith

The Oxford Encyclopedia of Food and Drink in America

3-Volume Set

Second Edition

Editor-in-chief: Andrew Smith

Reviews and Awards

"Nothing will satisfy the foodie more than the two volumes of The Oxford Encyclopedia of Food and Drink in America, which takes the reader from Anadama bread, which originated on Boston's North Shore, to an 1845 dinner at the White House," --The Boston Globe

"Fascinating, informative, these two volumes are a wealth of information on every aspect of American food and drink....Truly an invaluable resource."--Washington Post

"Essential....Anyone who can put it down is unburdened by curiosity about anything." --The New Yorker

"Whether readers make a living studying culinary traditions or just enjoy eating, they'll find this book a marvel. A trove of in-depth information on every aspect of American food and drink--such as holiday food traditions, the Slow Food movement and vegetarianism--the book strives to place its subject into historical and cultural context and succeeds brilliantly....Readers will be hooked upon opening either volume (the entire work is split in two) and flipping to any page....For food lovers of all stripes, this work inspires, enlightens and entertains."--Publishers Weekly STARRED REVIEW

"How did the mock apple pie originate? What's the difference between a frappe and a milkshake? Who introduced the first frozen TV dinner? Answers to queries such as these can be found in this highly entertaining set...Essential. Highly recommended for all libraries." -- Choice

"This two-volume encyclopedia presents a comprehensive and delightful voyage through historical and contemporary foodways.... Will provide fodder for countless explorations and discoveries such as these for food lovers, scholars, students, and writers. With its excellent organization, lucid writing, and comprehensive coverage, it will be an invaluable resource for years to come."--Gastronomica

The Oxford Encyclopedia of Food and Drink in America

3-Volume Set

Second Edition

Editor-in-chief: Andrew Smith

From Our Blog

August in National Panini month, honoring the lightly grilled, trendy sandwich that Americans have come to love over that past few decades. Instead of just focusing on just one sandwich though, we would like to present the entirety of the sandwich universe.

How much do you know about the era of Prohibition, when gangsters rose to power and bathtub gin became a staple? 2013 marks the 80th anniversary of the repeal of the wildly unpopular 18th amendment, initiated on 17 February 1933 when the Blaine Act
passed the United States Senate. To celebrate, test your knowledge with this quiz below, filled with tidbits of 1920s trivia gleaned from The Oxford Encyclopedia of Food and Drink in America: Second Edition.

With Thanksgiving quickly approaching in the United States, we thought that it would be interesting to highlight 10 fun facts on the holiday from the newly released The Oxford Encyclopedia of Food and Drink in America, Second Edition. Additionally, you will find an interview with Editor in Chief Andrew Smith dispelling common myths associated with the origin of
Thanksgiving.

November is National Pomegranate Month and we thought it'd be interesting to highlight the fascinating history of this fruit. Here are some fun facts from The Oxford Encyclopedia of Food and Drink in America, Second Edition, edited by Andrew F. Smith. Plus, the 'Pomegranates' entry in the Encyclopedia by David Karp.